Tomato soup

Tomato soup is a warming and delicious gluten free vegan treat any time of year. You can use fresh tomatoes in this recipe but tinned make it so much easier. You might like to remove the cores from the tinned tomatoes to make the soup smoother.

This tomato soup is a great light meal and fabulous as a starter to chestnut and lentil bake with crispy roast potatoes or lentil and pumpkin seed roast and mashed potatoes with spiced red cabbage.

500 g fresh or tinned tomatoes
2 cloves of garlic
1 tsp mixed spice
250 ml soya milk (or other unsweetened gfv milk)
0.5 tsp sea salt (or to taste)
0.5 tsp ground black pepper

1. If using fresh tomatoes roast them in the oven (200 C for approx. 20 mins) before skinning and coring them
2. Skin and crush the garlic and put in to a pan on a low heat
3. Add the mixed spice and cook gently for 1 min. Add the tomatoes (whether using fresh or tinned) and soya milk and stir
4. Bring to a low simmer for a minute or two and blend. Season with salt and pepper.

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